Off to the Races
It's Derby time in the South! Mark the occasion with this bluegrass-inspired slider riff on the classic Kentucky Hot Brown open-face sandwich.
KENTUCKY HOT BROWN SLIDERS
Hold your horses and sit a spell: Executive chef Jon Schilling of the Clubs of Kingwood in Kingwood, Texas, pairs his easy-to-make twist on the legendary sandwich with an equally innovative Sweet Tea Mint Julep perfect for toasting the "fastest two minutes in sports."
12 slider buns
1/4 cup sun-dried tomato mayonnaise
1 stick softened butter
12 slices oven-roasted turkey breast, about 1/4-inch thick
12 strips Applewood bacon, cooked
12 slices Gruyere cheese
1/4 cup Parmesan cheese, grated
Arrange slider buns open-faced on a cookie sheet. Spread sun-dried tomato mayonnaise on the bottoms and softened butter on the tops. Layer the bottoms with turkey, bacon, and Gruyere cheese. Sprinkle Parmesan on the buttered tops. Bake uncovered at 350 degrees for 6 minutes or until the cheese bubbles. Put the two halves together and serve as a slider sandwich.
Yield: 12 sliders
CHEF'S PAIRING: SWEET TEA MINT JULEP
10 fresh mint leaves, plus additional sprigs for garnish
1 teaspoon sugar
4 parts freshly brewed and chilled black tea
2 parts bourbon
1/4 part fresh lemon juice
Place mint leaves in the bottom of a silver beaker or 12-ounce glass. Add sugar and crush slightly with a muddler. Stir in tea, bourbon, and lemon juice. Top with crushed ice and garnish with mint sprigs and a lemon wedge.
Yield: 1 serving